Crab Fritters Recipes

Steps:

• To make the fritter batter, combine flour, baking powder and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened.
• Heat oil to 375 degrees F in a deep-fryer.
• Mix panko bread crumbs, Cajun Seasoning, mayonnaise, parsley and lemon juice. Fold in crab meat, trying to avoid breaking up lumps. Form crab mixture into "cocktail size" balls. Place the crab ball on a slotted spoon, and holding over the bowl of fritter batter, ladle enough of the batter over it to coat. Deep-fry in hot oil until golden brown and drain.
• Whisk together mayonnaise and Chipotle Chile Powder. Season, with salt, if needed. Serve crab fritters with spicy mayo as a dipping sauce.

Steps:

• In the container of a food processor, combine the mayonnaise, mustard, horseradish, garlic, and lemon juice. Process until well blended. Transfer to a bowl, stir in chives, cover and refrigerate until ready to serve.
• Heat the oil in a heavy saucepan or deep fryer to 375 degrees F (190 degrees C). Stir together the hush puppy mix, milk and egg until smooth. Fold in the crab. Drop tablespoonfuls of the batter into the hot oil. Fry until golden brown, 2 to 3 minutes, turning once if needed. Drain on paper towels. Serve fritters with the garlic sauce.

Steps:

• If using a deep fryer, heat vegetable oil to 375 degrees F.
• In a bowl combine the crabmeat, mayonnaise, and pepper. Form into either 1-ounce balls for fritters or into 3-ounce cakes. Roll in the panko to evenly coat. Deep-fry the fritters in until golden brown, about 5 to 7 minutes or pan-fry the cakes in 1 to 2 inches of 375 degree F vegetable oil until golden brown and flip to brown on the other side about 3 to 4 minutes per side. Drain both on a tray lined with paper towels. Serve immediately.

Steps:

• To make creole sauce: whisk together all the sauce ingredients; set aside or chill until ready to use.
• To make the fritters: drain and flake the crabmeat; remove any bits of shell; set aside.
• In a mixing bowl, add the biscuit mix and next 5 ingredients; stir to combine; make a well in the center of of the dry ingredients.
• In another bowl, mix together the milk, egg, lemon juice, and Worcestershire sauce; add this mixture to the dry ingredients; stir just until moistened.
• Add in crabmeat and stir minimally to combine.
• Add oil to the depth of 2 inches in a dutch oven or electric fry pan; heat oil to 375°.
• Drop batter by teaspoonfuls into the hot oil; fry (a few at a time) for 30 seconds or until golden, turning once.
• Serve immediately with creole sauce.

Steps:

• Put the butter in a large saucepan with 225ml water, heating slowly so that the butter melts but the water doesn't evaporate. Remove from the heat and quickly add the flour. Mix until fully incorporated and comes away from the pan, then leave to cool to room temperature. Use a wooden spoon to beat in the eggs, one at a time, until smooth, glossy and the mix drips off the spoon after 3 secs. Beat in the cheese until combined, before folding in the chives, crab and some seasoning.
• Meanwhile, mix the mayonnaise ingredients together, season and set aside. Can be made a day ahead.
• Heat the oil in a deep-fat fryer or large heavy-based saucepan (no more than half full) to 160C or until a piece of bread browns in 40 secs. Using a dessertspoon, scoop spoonfuls of the batter and carefully drop them straight into the hot oil (you will need to cook them in batches so that you don't overcrowd the pan). Fry each batch for 3-4 mins until golden brown, then drain on kitchen paper. Season with sea salt flakes and cayenne pepper. Serve hot with the mayonnaise.

Steps:

• For aioli:
• Place mayonnaise in small bowl. Whisk in lemon juice, lemon peel, mustard, and vinegar. Gradually whisk in oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)
• For fritters and salad:
• Whisk egg yolks and crème fraîche in small bowl to blend. Combine crabmeat, chives, shallot, and chopped parsley in medium bowl. Gently mix in mushrooms and yolk mixture. (Can be made 2 hours ahead. Cover crab mixture and chill.)
• Beat egg whites in medium bowl until stiff but not dry; fold into crab mixture. Melt butter in heavy large skillet over medium heat. For each fritter, drop 1/4 of crab mixture (about 1/2 cup) into skillet, spacing mounds apart. Sprinkle each with salt and pepper and flatten slightly. Cook fritters until bottoms are brown, about 3 minutes. Turn fritters over. Cook until bottoms are brown and fritters are cooked through, about 3 minutes longer. Meanwhile, whisk oil and lemon juice in medium bowl to blend. Season with salt and pepper. Mix in herbs.
• Transfer fritters to plates. Top each fritter with dollop of aioli. Place herb salad alongside and serve.

Steps:

• Prepare the annatto oil: In a small saucepan, heat oil and annatto seeds over medium-high. Once the mixture comes to a rolling simmer, remove saucepan from stove, stir to combine, then let rest for 5 minutes. Transfer oil to a heat-safe container, straining out seeds through a fine-mesh sieve, and set aside. (Makes 3/4 cup.) You'll use this oil in three separate steps to come.
• Prepare the masa: Fill a large bowl with cold water and a fistful of salt. Peel and chop yautia and green bananas into 1-inch pieces, then soak in the salted water until ready to process.
• Cut at least 32 squares of wax paper about 4 to 5 inches each. (Traditionally, banana leaves are used, but, since they can be difficult to source, wax paper is an appropriate substitute.)
• Drain yautia and bananas well, then use a clean cloth to dab any excess water. Working in two batches, add half the drained yautia and bananas to the food processor with 1 tablespoon salt, and pulse until fully incorporated. Repeat with the remaining yautia, bananas and 1 tablespoon salt, processing to the texture of chunky hummus.
• Return the first batch of blended yautia and bananas to the food processor, turn it on and gradually pour in 1/2 cup annatto oil, blending the mixture until smooth and dark yellow in color. Taste for salt, then transfer to a large bowl and refrigerate for an hour or more so it can set. (This will make about 9 to 10 cups of masa.)
• Prepare the filling: In a medium saucepan, bring 3 tablespoons annatto oil to a simmer over medium heat. Add sofrito, capers, sazón and 1 teaspoon salt, and cook, stirring occasionally, for 5 minutes, until most of the liquid has evaporated. Lower heat to medium-low and add crab meat, stirring well to incorporate. Cook for another 3 to 5 minutes, stirring occasionally until flavors blend and crab has soaked up the seasoning. Adjust salt as needed.
• Create an assembly line on a long dining table or counter, preferably atop a cloth or towels you don't mind getting stained. From left to right, arrange the remaining annatto oil, wax paper squares, masa, crab filling and a large plate or baking sheet. Have a finger bowl with water and a clean towel available in case your hands get messy.
• Using a small teaspoon, smear about 1/8 teaspoon of annatto oil in a wide oval shape nearly to the edge of the paper. Add about 2 tablespoons of masa, then spread in a wide oval over the annatto oil, leaving at least a 1/2-inch border of paper uncovered. Add about 2 to 3 teaspoons crab to the center of the masa, taking care not to overfill. Fold the paper in half, creating a half-moon shape, and seal the edge by pressing the masa lightly with your fingers, careful not to let the filling spill out. Stack carefully on a plate or baking sheet, and return to the fridge until ready to fry. (These fry up best when they've had time to rest in the refrigerator. If you'd like to prepare these ahead of time, you can refrigerate them for several hours, or store in the freezer for several months. They can be fried directly from the freezer.)
• In a deep, heavy-bottomed pan or deep fryer, bring about 2 inches of vegetable oil (at least 4 cups) to a simmer over medium-high heat until it reaches 350 degrees on a candy thermometer. Working in batches, carefully transfer each alcapurria to the simmering oil, sliding it off the paper onto your hand, then carefully dropping in the oil. Gently nudge the alcapurrias with heat-safe tongs to prevent them from sticking. (The filling may burst through the edges, causing oil to splatter, so keep a splatter guard handy, if you have one.) Turn each fritter a few times until evenly dark golden brown, about 5 to 7 minutes.
• Remove from oil and drain on a baking sheet lined with paper towels and cook remaining alcapurrias. Let rest for at least 5 minutes before eating, as they are quite hot. Sprinkle each bite with your hot sauce of choice.

Steps:

• Mix the crab meat, herbs, mascarpone and lime juice.
• Add enough breadcrumbs to give a firm mixture that can be formed into two balls and flattened.
• Coat with plain flour and shallow fry until golden.
• Serve on a bed of salad leaves with a wedge of lime and crusty bread.

Steps:

• To make creole sauce: whisk together all the sauce ingredients; set aside or chill until ready to use.
• To make the fritters: drain and flake the crabmeat; remove any bits of shell; set aside.
• In a mixing bowl, add the biscuit mix and next 5 ingredients; stir to combine; make a well in the center of of the dry ingredients.
• In another bowl, mix together the milk, egg, lemon juice, and Worcestershire sauce; add this mixture to the dry ingredients; stir just until moistened.
• Add in crabmeat and stir minimally to combine.
• Add oil to the depth of 2 inches in a dutch oven or electric fry pan; heat oil to 375°.
• Drop batter by teaspoonfuls into the hot oil; fry (a few at a time) for 30 seconds or until golden, turning once.
• Serve immediately with creole sauce.

Steps:

• Melt butter in a large skillet; add vegetables, and sauté 5 minutes.
• Combine flour and next 5 ingredients in a large bowl.
• Lightly beat egg yolks; add buttermilk to egg yolks. Stir sauteed vegetables and buttermilk mixture into flour mixture. Fold in crabmeat.
• Beat egg whites at high speed until soft peaks form. Gently fold half of beaten egg white into crabmeat batter. Fold in remaining beaten egg white.
• Heat 2" oil to 375º.
• Shape 2 tablespoons batter into a fritter shape and drop into hot oil 4 or 5 at a time. Cook 3 minutes or until golden on all sides, turning once. Drain on paper towels.
• Serve with Spicy Dipping Sauce.

Steps:

• Make sauce:
• Mix all ingredients in large bowl to blend. Cover and chill at least 1 hour or overnight to develop flavors.
• Make fritters:
• Mix mayonnaise, mustard, lemon peel and hot pepper sauce in medium bowl to blend. Mix in crabmeat. Season to taste with salt and pepper. Shape crab mixture into six 2 1/4-inch-diameter patties, using 1/4 cup mixture for each. Place fritters on baking sheet. Cover and refrigerate at least 3 hours.
• Cut all peel and white pith from grapefruits. Using small sharp knife, cut between membranes to release segments. Repeat with oranges. Chill segments until ready to serve.
• Place panko in shallow dish. Cost each fritter with panko, pressing to adhere. Pour oil into heavy large skillet to depth of 1/2 inch and heat to 350°F. Cook fritters in batches until brown and heated through, about 2 minutes per side. Drain fritters on paper towels.
• Fan avocado slices and grapefruit and orange segments on plates. Drizzle 1 tablespoon sauce over each plate. Top each with 1 fritter. Sprinkle cilantro and chives over and serve.

Steps:

• Melt the butter in a small saucepan over medium heat. Add the corn and cook, stirring as needed, for about 2 minutes. Remove from the heat.
• In a medium bowl, sift the flour, baking powder, sugar, salt, and cayenne together.
• In a small bowl, whisk the milk, eggs, hot sauce, and Worcestershire together to combine. Make a well in the dry ingredients and pour the wet into it. Combine gently with a whisk, then, with a rubber spatula, gently fold in the corn and crabmeat, taking care to not break up the lumps of crab.
• Add enough oil to come halfway up the side of a deep-sided cast iron skillet or Dutch oven or to the fill line of an electric fryer and preheat to 325 degrees F.
• Working in batches of 6 to 8 and using a 2-tablespoon scoop (like a melon baller or ice cream scoop), carefully drop the fritter batter into the oil. You don't want the fritters browning too fast, so don't allow the temperature of the oil to go higher than 325 degrees F or to drop below 300 degrees F; adjust the heat under the pot as needed. Cover the pot with a splatter screen or the vented top if using an electric fryer to protect yourself, as individual corn kernels will pop and fly if they make contact with the hot oil. As the fritters float to the top, roll them over in the hot oil to brown them evenly. When they are golden on all sides, which will take 5 to 6 minutes per batch, use tongs, a slotted spoon, or a spider to transfer them to paper towels to drain. Season with salt immediately so the salt sticks to the fritters, if desired. Repeat until you use up all the batter.
• Serve hot with the Fresh Corn Mayo.